http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102793089-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0aed140fcba2c4b487aae81ab1486035 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2012-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ecf9db8fde039daedc21ec1c380a5f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1d2cf492ded7221c270fb1c0cf1160d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a9f71f45c349df344c545b7203b6575 |
| publicationDate | 2013-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102793089-B |
| titleOfInvention | Composition for degrading acrylamide in deep-fried foods and application method of same |
| abstract | The invention relates to a composition for degrading acrylamide in deep-fried foods and an application method of the composition, and can solve the problem that the content of acrylamide in deep-fried foods is too high. The technical scheme of the invention is as follows: the composition consists of an acid-base balance powder and a degrading liquid; the acid-base balance powder is made by the following steps: mixing brown rice, wheat bran, glutinous millet, rice and Poria cocos at a preset weight ratio, grinding to fine powder, adding water, allowing fermentation, oven-drying to obtain a fermented and dried material, adding water into the fermented and dried material, standing, filtering, collecting the filtrate, repeating once more, combining the filtrates, concentrating by the conventional method, drying, and grinding to obtain the acid-base balance powder; and the degrading liquid is made by the following steps: thoroughly mixing Lophantherum gracile, Portulaca oleracea, waxberry and Eucalyptus citriodora at a preset weight ratio, adding edible vinegar, standing, filtering, removing the filtrate, oven-drying, adding water, heating with strong fire and then heating with flow fire, cooling, and filtering to obtain the degrading liquid. The raw materials of the composition are abundant and easily available, and the composition has good use effects and is a new approach to degradation of acrylamide in deep-fried foods. |
| priorityDate | 2012-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.